SB 351 
. C4 H6 
Copy 1 

UNITED STATES 

DEPARTMENT of AGRICULTURE 

DEPARTMENT CIRCULAR 286 

Washington, D. C. September 28, 1923 


THE GHAYOTE: ITS CULTURE AND USES. 

L. G. HOOVER, 

Formerly Assistant Plant Introducer, Office of Foreign Seed and Plant Introduction, 

Bureau of Plant Industry. 


CONTENTS. 


Tage. 


Native home of the chayote_ 1 

Adaptability for cultivation in the 

southern United States_ 1 

Varieties of chayotes_ 3 


Page. 

Cultural directions_ 4 

Uses of the chayote_ 7 

.Recipes_ 9 

Market possibilities- 11 


NATIVE HOME OF THE CHAYOTE. 

The chayote 1 (pronounced chi-d'ti ), a plant immigrant to this 
country from Mexico, Central America, and the West Indies, is of 
ancient cultivation in Central American regions. The perennial- 
rooted vine bears enormous crops of edible fruits (PI. I) and in 
subtropical regions large edible tubers (PI. II). These fruits and 
tubers were among the principal foods of the Aztecs, Mayas, and 
other peoples previous to the Spanish conquest of Mexico and Cen¬ 
tral America, and the vine is to-day one of the principal food plants 
of the inhabitants of these regions (Fig. 1), where it occupies fully as 
important a place horticulturally as does the potato in more northern 
latitudes. 

ADAPTABILITY FOR CULTIVATION IN THE SOUTHERN UNITED 

STATES. 

Recent experimental plantings in our own South and West under 
the direction of the Office of Foreign Seed and Plant Introduction of 
the Bureau of Plant Industry have demonstrated that the chayote 
is adapted for culture in the mild-wintered regions of the South 
Atlantic and Gulf Coast States and the southern coastal portions 
of California. Indeed, the vegetable has been grown for more than 
a generation (under the names vegetable pear, mirliton, mango 
squash, etc.) in certain restricted areas of the South, notably the 


1 Cook, O. F. The Chayote: A Tropical Vegetable. Bui. No. 28, Div. of Botany, U. S. 
Dept, of Agr. 1901. (A discussion of the botanical history of the chayote and of its 
commercial utilization in tropical America and other regions of the world where culti¬ 
vated.) 


50894°—23 


Monogra,ph< 


1 




r 























2 Department Circular 286 , U. S. Dept, of Agriculture. 


region of New Orleans, La., Savannah, Ga., and Charleston and 
Columbia, S. C., where it is esteemed locally for its wholesome fruits. 
Doubtless only the natural conservatism of individuals with ref¬ 
erence to their food habits has prevented the more rapid spread of 
the chayote in regions of the South and West where it can be 
grown successfully. Being of vigorous growth and prolific yield, 
a single vine in one’s garden or yard or trained over a porch or 
outbuilding produces under favorable conditions of soil and climate 

more than enough 
chayotes for the av¬ 
erage family. In the 
South, where similar 
vegetable products 
mature at other sea¬ 
sons, the chayote pro¬ 
vides an excellent 
fall and early winter 
table vegetable. The 
period of fruiting ex¬ 
tends from early in 
October until the 
vines are cut down 
by frost. A second¬ 
ary crop is often se¬ 
cured in the spring 
during April, May, 
and June if frost- 
free weather from 
nbout the 1st of Feb¬ 
ruary permits the 
vines to attain suffi¬ 
cient maturity for 
fruiting before the 
hot wet weather of 
the early summer. 

It has recently been 
observed that some 
chayotes tend to set 
the fall crop of fruit 
considerably earlier 
than others. If this 
proves to be a habit 
of some varieties or if a way can be found of forcing vines to set 
fruit by the middle of August wherever the plant will grow well, 
the chayote will be of value as an annual vegetable in many tem¬ 
perate regions. The habit of late fruiting in ordinary seasons in 
most regions limits the usefulness of the vegetable as a food plant to 
regions where no killing frost is ordinarily experienced until near 
the 1st of December. Chajmtes reach full size in 25 to 30 days after 
the setting of the fruit. Investigations by Garner and Allard seem 
to indicate that the chayote belongs to that class of plants which are 
stimulated to flower and fruit when the daylight period is rather 



Fig. 1.—Chayote alamode in Guatemala. The chayotes 
are boiled and eaten out of hand without salt or other 
seasoning. (P17753FS.) 





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The Chayote: Its Culture and Uses. 


3 


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short, the longer days of midsummer in temperate latitudes being 
favorable for vegetative growth rather than for flowering and 
fruiting. 


VARIETIES OF CHAYOTES. 


The chayote is a cucurbit, related to the cucumber and squash. 
The fruits, however, are unlike those of other cucurbits commonly 
grown. They are produced, usually singly, in the leaf axils of the 
growing vine, though on &n unusually prolific vine two fruits occa¬ 
sionally develop at one node. Because of the variability of the 
chayote a number of types have arisen, whose fruits may be grouped 
according to color, size, surface, form, and quality of flesh. 

The fruits in different varieties (PI. Ill) range in color from dark 
green to ivory white; in size from those weighing a few ounces to 
fruits 2 pounds or more in weight; in surface from quite even 
(PL IV) to deeply wrinkled or corrugated (PL I) and from smooth 
to very prickly; in form from almost spherical, with no pronounced 
fissure, to long and flattened pear shape with a deep fissure at the 
blossom end of the fruits. In many varieties five grooves divide the 
fruit into five longitudinal segments. The depth of these grooves has 
much to do with determining the desirability of any given type of 
chayote. In quality chayotes vary from quite fiberless with no pro¬ 
nounced seed coat surrounding the single flat seed (see Fig. 4) to 
those having a tough, fibrous, inedible seed coat with fibers radiating 
into the flesh. 

The results of recent experiments carried on at the United States 
Plant Introduction Garden, Brooksville, Fla., indicate that chayote 
fruits may vary considerably from seed in the first generation both 
in color, size, surface contour, and in the presence or absence of 
prickles. This variation is due, doubtless, to chance cross-pollina¬ 
tion in the field. These results suggest that if certain varieties 
recognized to be good ones are to be kept true to type, it will be 
necessary to propagate them by means of cuttings, as described else¬ 
where in this circular, or to grow them in regions remote from other 
varieties in order to provide against cross-pollination. In dis¬ 
cussing varieties of chayotes in Guatemala, Wilson Popenoe, Agri¬ 
cultural Explorer of the United States Department of Agriculture, 
remarks: 

The question of varieties, I am convinced, is one of the most important 
ones in connection with chayote culture and one to which we have not as yet 
devoted sufficient attention in the United States. Unquestionably there are 
important differences in the quality of the different varieties cultivated 
in Guatemala, differences almost sufficiently marked to characterize the chayote 
as an excellent vegetable or to condemn it as a poor one, according as one 
.samples a really good sort or one of the poorer ones. 

The ideal chayote, from the market standpoint as well as from that 
of the home, is one of 8 ounces to a pound or more in weight, with 
smooth surface, fiber-free flesh, and a delicate agreeable flavor. 
Little has been attempted in breeding work with the chayote, but 
there is no reason to doubt the possibility of improving upon exist¬ 
ing varieties. 


4 Department Circular 286, U. S. Dept, of Agriculture. 


CULTURAL DIRECTIONS. 

The ehayote can be grown as an annual much farther north than 
as a perennial, since the roots are rather easily killed by freezing. 
As many as 50 fruits were produced on a single vine as far north as 
Washington, D. C., in an unusual season when the first autumn 
frost was delayed until November 11. As a perennial, however, the 
ehayote has not succeeded much farther north than Charleston, S. C. 
On the Pacific coast its cultivation seems to be confined to the 
southern coastal portions. In general, it may be said that the 
vegetable is adapted for culture in those regions where the ground 
does not freeze more than an inch or two. 

Soil .—Chayotes grow best in a rich well-drained sandy loam, but 
will do well in any good garden soil and in well-drained muck 
soils. 

Planting .—Chayotes are usually planted in the spring as soon as 
danger from frost is past. In southern Florida it is possible to 
plant in the fall provided a thick loose mulch is applied in frosty 
and freezing weather to protect the tender young plants. 

Preparatory to planting the chayotes, the ground should be dug 
or plowed deep and should be especially well worked where the 
fruits are to be planted. The entire fruits are planted, one in a 
hill, in rows about 12 feet apart. In order that the roots in large 
plantings may have as large an area as possible, it is advisable to 
plant in staggered rows. The ehayote should not be planted deep. 
It is customary to place the fruit on its side with the broad end 
sloping slightly downward and the smaller or stem end left slightly 
exposed. If the seed to be planted has sprouted considerably, it is 
best to cut the sprout back to within an inch or two of the fruit. 

Vegetative propagation .—Since chayotes do not always come true 
from seed, it is sometimes desirable to propagate a good variety by 
means of vegetative cuttings. Young shoots are removed with a 
sharp knife, close upon the crown of the plant and while they still 
show a solid tissue throughout. The cuttings are placed in coarse 
sharp sand until well rooted, after which they are potted in the 
ordinary way and grown in the greenhouse until it is desired to plant 
them in the field. If too much vine growth is made before the plants 
are set out, it should be cut or pinched back, in order that strong, 
sturdy plants may be secured. Care should be exercised in trans¬ 
ferring the young plants to the field. The roots should be disturbed 
as little as possible, and the plants should be watered thoroughly if 
the ground is at all dry. 

Cultivation .—Deep cultivation of the young ehayote plants may be 
practiced at first, but as soon as they get well under way roots are 
formed near the surface which are seriously interfered with and 
even destroyed if deep cultivation is continued. Shallow cultivation, 
or in some soils mulching, may now be practiced. Experiments seem 
to indicate that after the plant becomes well established little culti¬ 
vation is necessary. Weeds should be kept down about the plants 
and artificial watering practiced when necessary. A basin or de¬ 
pression should be formed about the plants to receive the water. To 
prevent a too rapid evaporation of the water and the baking of the 
soil, dry soil should be drawn about the plants after each watering, 


Cir. 286, U. S. Dept, of Agriculture 


Plate I 



A Chayote Vine in Full Bearing. 

The vine is a vigorous grower and very prolific. The variety here shown is ivory white and some¬ 
what corrugated. (P23992FS.) 




Cir. 286, U. S. Dept, of Agriculture. 


Plate II. 



A Guatemalan Indian Holding a Chayote Tuber. 

These tubers are esteemed a very palatable food in Guatemala, where they are used much as the 

potato is used in this country. (P17757FS.) 




Cir. 286, U. S. Dept, of Agriculture 


Plate 111 



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fruits are nearly white. (P25856FS.) 







Cir. 286, U. S. Dept, of Agriculture. 


Plate IV. 



A Rare Variety of Small, Smooth, Waxy White Chayote. (One-Half 

Diameter.) 

This variety was recently introduced from Guatemala and successfully fruited at the United States 
Plant Introduction Garden, Brooksville, Fla. Chayotes of this general type are called peruleros in 
Guatemala. (P25829FS.) 













The Chayote: Its Culture and Uses. 5 

or a thick, loose mulch should be maintained about them, through 
which they may be watered without its removal. 

Supports. JLlie chayote is a rampant grower and requires some 
sort of support, A fence, a tree (if not making too dense a shade), 
or an outbuilding may provide a fairly satisfactory support. If it 
is intended to grow chayotes commercially, however, large T trellises 
(Fig. 2), furnishing plenty of space for the vines, should be pro¬ 
vided. A 4-inch-mesh heavy fencing wire run over the Ts makes 
an ideal support for the vines. 

Manures and fertilizers .—Since chayotes are vigorous growers and 
gross feeders, they should be provided at all times with an abundance 


Fig. 2.—A satisfactory type of T trellis for supporting chayotes in large plantings. 
Instead of single strands of wire, as shown here, wire fencing, 4-inch mesh, stretched 
over the Ts is more satisfactory as a support for the vines. (P24000FS.) 

of the materials necessary for plant growth. Well-rotted stable 
manure, if available, gives very satisfactory results. In poor soils 
it may be necessary to supplement the stable manure by using a 
standard commercial fertilizer with a relatively high potash content. 
Vine growth may be stimulated by the use of sodium nitrate. Care 
should be exercised, however, to avoid an oversupply of nitrate, 
as it may kill the plants. About 5 ounces may be given a mature 
plant without injuring it, but care should be taken to prevent the 
nitrate from coming in direct contact with the foliage of the plants. 
Sodium nitrate may be applied either dry or in solution. If in solu¬ 
tion the proportion of nitrate should be about an ounce to 5 gallons 
of water. 

Since the chayote is a long-season plant, fertilizers should be sup¬ 
plied at intervals, as the plants seem to require nourishment. 





6 Department Circular 286 , U. S. Dept, of Agriculture. 

Mulching for winter protection .—The chayote is a perennial, and 
if care is taken to protect the roots from freezing over winter by 
providing a thick but loosely packed mulch of hay, straw, weeds, or 
similar material during frosty or freezing weather, the vines will 
come up from the old roots in the spring. Under favorable condi¬ 
tions they will make a spring crop. The main crop, however, is 
produced in the fall, beginning toward the middle of October. If 
practically frost-free weather is experienced throughout the winter, 



Pig. 3.—A crate showing a method of packing found to be very satisfactory in prepar¬ 
ing chayotes for long-distance shipment. Although they may be packed without 
wrappers, the fruits carry better when wrapped. Two tiers of baskets with a layer 
of excelsior or Spanish moss over each tier are packed in an ordinary tomato crate. 
Regular orange and tangerine crates have also proved satisfactory, and as they have 
no baskets they hold more chayotes. (P19249FS.) 

a condition which occurs in some years in parts of southern Florida 
and southern California, the vines may continue fruiting all winter 
and until the hot weather of the following summer. 

Seed storage .—If intended for seed, chayotes should be permitted to 
remain on the vines until fully mature, but not until sprouts form. 
They should be handled carefully in picking, wrapped separately in 
thin porous paper, and packed in a box or crate with excelsior or 
similar material between the layers, so as to permit some air circu- 


















The Chayote: Its Culture and Uses. 


7 


lation. The best results are obtained if seed chayotes are stored at a 
temperature that does not fall below 45° or rise above 60° F. The 
optimum storage temperature for chayotes is between 50° and 55° F. 

Shipping. —Chayotes that are to be shipped should be handled 
with the same care as those for seed. It has been found possible to 
ship them satisfactorily in tomato crates, with or without wrappers 
(Fig. 3), but because of the added protection given by the wrappers 
and their tendency to prevent too rapid loss of moisture by the 
chayotes it is believed advisable generally to wrap the fruits, even 
with this type of crate. Ordinary orange crates or tangerine crates 
have proved quite satisfactory in cool or moderately warm weather 
and are economical because of the close packing of the chayotes that 
is possible. During weather of moderate temperature, if speedy de¬ 
livery is not important and the time for the journey does not exceed 
16 or 18 days, chayotes usually may be shipped with safety by freight. 
In hot or cold weather all long-distance shipments should go by 
express. 

Diseases and insect and other pests. —Chayotes are sometimes at¬ 
tacked by fungous diseases,* particularly following periods of exces¬ 
sive rainfall. No satisfactory control measure is known. Bordeaux 
mixture has been used with apparent success in checking fungous 
attacks, but it is not recommended as an absolute control measure. 
If the land drains poorly, an effort should be made to relieve the 
ground about the plant of an excess of moisture. 

The pickle worm ( Diaphania nitidalis) which attacks the fruits 
may be held in check by spraying with a nicotine preparation. The 
squash ladybird ( Epilachna borealis ), a leaf-eating insect, proves 
a serious pest in certain regions. Both the striped and spotted cu¬ 
cumber beetles ( Diabrotica vittata and D. duodecimpunctata ) also at¬ 
tack the foliage of the plants and may do considerable damage. 
These insects may be controlled by the use of a spray of arsenate of 
lead. Satisfactory results are obtained in combating fungous dis¬ 
eases and leaf-eating insects if arsenate of lead is added to Bordeaux 
mixture in the proper proportion. Pocket gophers, called locally 
salamanders, are reported to do considerable damage to the roots 
of chayotes in certain parts of the South. Ground moles often do 
much damage by tunneling among the roots in search of insects and 
worms. The winter mulch is often found to harbor insects and 
field mice, both of which are likely to injure the roots or young 
shoots. It is sometimes necessary to remove the mulch except in 
frosty or freezing weather, in order to prevent such injury. 

In soils where the root-knot nematode ( Heterodera radicicola) 
abounds, the chayote roots become badly infested, and the plant is put 
under a serious handicap. It has been found that keeping an abun¬ 
dance of manure or fertilizer available for the plant enables it to 
withstand the nematode attacks very much better than it otherwise 
could. The chayote seems to withstand these attacks for one or two 
years as well as any other susceptible truck crop commonly grown in 
the South. 

USES OF THE CHAYOTE. 

Although the chayote is esteemed in this country chiefly for its 
fruits, in certain regions every part of the plant is utilized. 


g Department Circular 286, U. S. Dept, of Agriculture. 

Forage .—The foliage of the vine is devoured eagerly by cattle and 
poultry, and in some regions where the vine flourishes without un¬ 
usual attention it is used for forage. The plants show no injury 
from repeated cuttings of the new growth. 

Ornamental vine .—-As a porch climber or a covering for screens 
or arbors the chayote provides a very attractive ornamental vine. 

Greens. —The young leaves and tender tips of the vines are utilized 
in the island of Reunion and elsewhere as greens, much as spinach is 
used in this country. Because a _very tough fiber soon forms in the 
growing vine, only the tips of the vines that snap off easily are suit¬ 
able for this purpose. 

Blanched shoots. —Blanched shoots which are used like asparagus 
tips are obtained by forcing seed chayotes placed close together in 
a shallow trench and covered with loose earth or vegetable mold. 
The shoots are cut as soon as they reach the surface. 

Bee plant. —The chayote flowers are provided with 10 nectaries 
each; consequently they are much visited by bees and other insects. 
Since the vines flower profusely throughout the fall months, the 
chayote is likely to be an excellent bee plant for regions where 
it can be grown successfully. 

Chayote straw.—A. very superior silver-white straw suitable for 
the making of ornamental basketry, hats, and other articles is ob¬ 
tained from the chayote vine. Previous to the World War a con¬ 
siderable quantity of this straw was exported annually from the 
island of Reunion to Paris, where it commanded a good price, but 
under present labor conditions the hand labor required for its 
preparation renders the price prohibitive. If some cheap method 
of manufacture could be discovered, chayote straw would doubtless 
become an important commercial product. 

Chayote tubers. —The fleshy underground tubers (PI. II) of 
chayotes are utilized in Guatemala, Mexico, and elsewhere as potatoes 
are used in temperate regions. These tubers are formed during the 
second season’s growth, apparently as a reserve food supply for the 
plant after periods unfavorable to growth. Chayote tubers vary 
greatly in size, sometimes reaching a length of 2 feet or more and a 
diameter of 4 to 5 inches. The tubers are usually harvested after 
the second season’s growth has been completed. It is customary to 
eat the tubers boiled as a part of a vegetable stew or fried in batter, 
with a thin tomato sauce added after cooking. 

Chemical analysis of a Florida-grown tuber dug in January 
shows these tubers to possess a high food value. The fresh material 
was found to contain 16 per cent of carbohydrate (starch and 
sugars) and about 1J per cent of protein. 

Since chayote tubers are generally considered inferior in quality 
to others and more common starchy tubers and can be harvested only 
at considerable risk of destroying the vines, it is advisable when the 
fruit is desired to permit the tubers to remain undisturbed. 

The fruits .—As already indicated, it is as a fall and winter table 
vegetable that the chayote is chiefly valued. The chayote seed seems 
to have no dormant period. Consequently, when fruits become ma¬ 
ture in warm moist regions, the seed begins to protrude by a growth 
of the cotyledons at the blossom end of the fruit, and sprouts often 
form even before the chayotes are picked. This sprouting continues 


9 


The Chayote: Its Culture and Uses. 

if the fruits are kept in a warm place after they are picked. Except 
that the flesh gradually shrivels, sprouting does not seem materially 
to affect the quality of the flesh. To prevent shriveling due to sprout¬ 
ing, the end of the protruding seed may be pinched off. Further 
shriveling may be largely prevented by wrapping the fruits singly 
in paper, packing them in excelsior, Spanish moss, or some similar 
material, and storing in a cool place (50° to 55° F.). The Guatemalan 
Indians pinch off the ends of the seeds of sprouted fruits which they 
wish to store for edible purposes and bury the chayotes in the ground, 
where they are said to keep in excellent condition for several weeks. 
Fruits intended for seed purposes can not be so handled; the seed 
should not be injured. 

The following table shows the composition of chayote fruits with¬ 
out seeds (including analyses of mature Florida-grown fruits made 
by the Bureau of Chemistry of the United States Department off 
Agriculture) and of fresh seeds: 

Composition of chayote fruit and seed. 


Portion analyzed. 

Water. 

Protein. 

Fat. 

Total 

carbo¬ 

hydrates. 

Fiber. 

Ash. 

Fuel 

value per 
pound. 

Fruit, fresh. 

Seeds, fresh. 

Per cent. 
90.6 
32.8 

Per cent. 
1.1 
5.5 

Per cent. 
0.2 
.6 

Per cent. 
7.5 
60.0 

Per cent. 
1.0 

Per cent. 
0.6 
1.1 

Per cent. 
165 
1,215 


In percentage composition and energy value the chayote resembles 
squash and other succulent vegetables. So far as can be learned, no 
studies have been reported with reference to vitamins in chayotes. 

The fruit of the best varieties of chayote has a mild but agreeable 
flavor and an excellent fiber-free texture. There is as little waste in 
the chayote as in the potato. 

The seed is without a hard seed coat, and unless desired for use 
alone as a table delicacy it may be prepared and eaten with the rest 
of the vegetable. The seed has an agreeable nutlike flavor. After 
they attain a suitable size for cooking, chayotes may be eaten at any 
time, but the quality improves as they approach maturity. 

RECIPES. 

In preparing chayotes for the table they are usually cut crosswise 
(Fig. 4) into thick slices, pared, and boiled until tender in just enough 
salted water to cook them. For some dishes the fruits are cut in other 
ways, and if desired they may be boiled whole. 

Creamed chayotes— The chayote, previously boiled in salted water and diced, 
sliced, or segmented as desired, is excellent when served hot with a cream, 
butter, or tomato sauce. 

Buttered chayotes .—Slice the chayotes about three-quarters of an inch thick, 
crosswise through the seed, and pare. Boil until tender in just enough salted 
water to cover, and drain; place in a serving dish, with butter on the top slices 
so it will melt over the lower ones, and serve hot. When prepared by this simple 
method the chayote is very attractive, of excellent texture, and of delicate 

Fried chayotes.—Cut the chayotes, preferably crosswise, into slices nearly a 
half inch thick; pare, dip into bread or cracker crumbs or a beaten egg, and fry 















10 Department Circular 286, U. S. Dept, of Agriculture. 


slowly in a covered frying pan until tender. Sprinkle with salt and a little 
sugar if desired. Serve hot. Previously boiled chayotes are excellent when fried 
as described above. 

Stuffed chayotes. —Cut chayotes in half lengthwise. Boil until tender and 
remove pulp, or scoop out the raw pulp and cook with the seeds in a small 
quantity of water until tender. Mash the pulp and season with butter, salt, 
and pepper to taste. Mince a small piece of cooked beef or other cold meat 
together with the boiled chayote seeds and a little onion and parsley and fry 
until brown; add to this the chayote pulp; replace the mixture in the skins, 
smooth over the tops with butter, and bake until well browned. 

Chayote baked ivith cheese. —Place sliced chayotes in a saucepan with a 
piece of salt pork and cook until tender in just enough water to cook them. 
Season with paprika and salt. When tender remove slices with a skimmer 
and place in a baking dish. Prepare a white sauce, using the water in which 



Fig. 4.—A chayote sliced crosswise preparatory to paring and cooking. This method 
of preparation is very satisfactory for general use. The thickness of the slices is 
varied from one-half to three-fourths of an inch, depending upon, the kind of dish 
to be prepared. The single large seed is seen in cross section. (P25022FS.) 


the chayotes were cooked and some milk, and pour over the chayotes. Cover 
with grated cheese and bread crumbs, add bits of butter, and bake to a golden 
brown. 

Chayote fritters. — (1) Boil the sliced chayotes until tender and rub through 
a colander. For three cups of chayote pulp use 1 egg, 1 teaspoon salt, 1 tea¬ 
spoon baking powder, 2 tablespoons sweet milk, sufficient flour to make a frit¬ 
ter batter. Stir pulp and batter together and fry like ordinary griddlecake^ 
or drop by tablespoonfuls into deep hot fat and cook until brown. Serve hot, 
with or without sirup. 

(2) Slice and pare the chayotes; boil until tender; dip in any preferred 
fritter batter and fry. 

Chayote salads. —Because of its delicate texture and mild flavor the chayote 
is especially desirable for use in salads. 

Prepare as for creamed chayotes, cool, and serve on lettuce leaves with 
mayonnaise or French dressing; or the boiled and diced chayotes may be served 
in a mixed salad with tomatoes, celery, or other vegetables. 

Chayote pickles. —Young chayote fruits make excellent pickles, either sweet 
or sour pickles, or dill pickles. The chayote sweet pickle when well made is 
especially delicious. When used for such purposes the chayotes are usually 
cut lengthwise, though they may be cut in any manner desired. For making 
pickles, chowchow, or relishes, any favorite recipe can be used without any 




The Chayote: Its Culture and JJses . 


11 


other change than substituting chayotes for cucumbers, but the usual custom 
is to cook the chayotes for a few minutes before using them. 

Other uses_ for the chayote .—Chayotes boiled, mashed, and seasoned with 
cloves or other spices and lemon juice somewhat resemble apple sauce and are 
palatable. They may also be used with any fruit juice for pie filling. Chayotes 
cut into pieces are often boiled with meats, or they may be boiled and served 
with other vegetables. If boiled and served alone, the addition of a little 
sugar in cooking is sometimes considered an improvement. 

MARKET POSSIBILITIES. 

The chayote is as yet but little known on the markets of the 
United States. As already stated, it has found a place in local mar¬ 
kets in New Orleans and in some of the coast cities of California. A 
few merchants in southern and eastern cities have handled chayotes 
in small quantities as they came to their markets, but the vegetable 
will cease to be a novelty and rise to the position of a staple com¬ 
modity only when its merits become more generally known. 

Some of the larger hotels of the East have served chayotes when 
they could obtain them, but a very small acreage would supply all 
the fruits that could at present be absorbed through this agency. 
It will be seen, therefore, that the market possibilities of the cha¬ 
yote are contingent upon two conditions: frlie vegetable must appear 
in such quantities on markets over a wi<Je field as to make it accessi¬ 
ble to large numbers of people and through well-organized publicity 
campaigns the housewife must be induced to try the chayote on the 
table. Quantity production, of course, must precede quantity con¬ 
sumption, but at present quantity production of the chayote can be 
undertaken by the private grower only at considerable risk of loss. 
The initial expense of planting and equipping with suitable arbors 
even an acre of chayotes is considerable; moreover, the express rates 
to distant markets are heavy, rendering the margin of possible profit 
very narrow. 

But while it would probably be inadvisable for growers to under¬ 
take the production of chayotes in quantity with the expectation of 
finding a ready market with large returns from their sale, the vege¬ 
table is of sufficient merit to warrant a place in every garden where 
it can be grown successfully in the South and Southwest. If the sur¬ 
plus from private gardens* is placed on local markets and there kept 
constantly before the public, in a few years the chayote will become 
widely known as one of the dependable food crops of the region. 


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